Low Carb, Gluten Free and Tastes Great
A delightful blueberry cream cheese coffee cake which is made from low carb coconut flour. It tastes absolutely great.
Just imagine the flavors in all the layers this cake is made up of. a nice base cake layer, topped with cream cheese, a sprinkle of blueberries on the cheese and then a succulent crumble topping. Makes your mouth water in anticipation.
You may expect the vanilla cake layer to be heavy because of the coconut flour. but that needn’t be the case if you treat the ingredients correctly. For instance separating the eggs and beat the egg whites will keep the cake more moist and a lot lighter (a little trick of the trade).
Next the cream cheese layer adds a soft but firm sweet taste to the desert.
On top of that liberally sprinkle ripe blueberries. Their sharp yet sweet flavor gives the cake character.
Now for the cinnamon spice crumble that brings the whole taste experience together.
Sweet, crunchy, a hint of blueberries – what a wonderful combination.
On the next page you’ll get the ingredient list and the instructions